Blanching: Trim the green beans removing the stem and tips with a paring knife.
2
Bring the water and salt to a boil.
3
Add the green beans to the boiling water and return to a boil. Cook beans uncovered at a rapid boil, until they are tender. Doneness will vary with the size and maturity of the beans. Test doneness by removing a bean from the pot to check its texture.
4
**When beans are done, remove them from the water and shock in ice water. Drain beans and hold at or below 41°F (5°C) until service.
5
Finishing: Bring a large pot of water to a boil.
6
Melt the butter in a sauteuse large enough to hold the beans.
7
Place the green beans in the strainer and lower into the boiling water to reheat.
8
Add the almonds to the butter and cook over moderate heat until the almonds are lightly browned.
9
Drain the green beans and toss with almonds and butter. Season with salt and white pepper. Serve.
Nutrition Information
Calories
106
Fat (g)
8
Protein (g)
2
Carbohydrate (g)
8
Cholesterol (mg)
18
Sodium (mg)
114
Key
* =
Time/Temperature Control for Safety Food
** =
Critical Control Point
† =
Ingredient/Method Note
Note
The term amandine means with almonds. It comes from “amande”, the French word for almond.